Use your pressure cooker to make fork tender Pot Roast with potatoes and vegetables in a rich flavorful gravy.
Pot Roast is a classic comforting one pot meal perfect for a weekend supper when the weather turns chilly.
And, as a bonus in these tight times, it is also a budget friendly meal.
What to Serve with Pot Roast
With meat potatoes and vegetables all cooked together, you could keep it simple and just serve it as is.
But, if you'd like to add more to your meal or want to skip the cooking of the vegetables in the pressure cooker, here are a few ideas to consider:
- rolls (try these pumpkin pull apart rolls)
- Yorkshire Puddings or Popovers
- green salad (like this easy Caesar salad)
- egg noodles
- mashed potatoes
- roasted potatoes and vegetables
- sautéed mushrooms
Pressure Cooker Pot Roast Ingredients
Chuck roast is a tough cut of beef from the shoulder area of the cow. One of the best ways to prepare it is by braising. Browning it first then cooking it in liquid will help break down the connective tissues making the roast extra tender.
Besides the chuck roast the other ingredients are:
- beef broth or vegetable or chicken broth
- tomato paste intensifies the umami taste of the gravy
- cocoa powder adds an amazing earthy flavor to the gravy
- fingerling potatoes or use baby or other small waxy potatoes
- carrots and green beans
- red onion or yellow onion
- Italian seasoning, garlic powder, fresh parsley, olive oil, salt and pepper
Pot Roast in a Pressure Cooker
- 2 tablespoons olive oil
- 3-4 pound chuck roast (trimmed)
- salt and pepper (to taste)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 tablespoon cocoa powder (unsweetened )
- 1½ teaspoons garlic powder
- ½ small red onion (diced)
- 3 large carrots (cut in large pieces)
- 1 pound multi-colored fingerling potatoes (halved)
- 1 pound green beans (trimmed)
- 3 tablespoons fresh parsley leaves (chopped (optional))
- Add the olive oil to the pressure cooker and select sauté’ function (for electric) or heat stove top to medium high.
- Once hot, add the roast and season with salt and pepper, to taste. Sear the roast on all sides, approximately 3-4 minutes per side. Remove roast from pot, transfer to a plate and set aside.
- Add beef broth to the pot and gentle the bottom with a rubber spatula to release the brown bits. Add the tomato paste, Italian seasoning, cocoa powder, and garlic powder, and stir to combine.
- Return the roast to the pot and add the lid. Lock the lid into place and set the vent to "sealing" or "closed". Cook at high pressure for 60 minutes.
- Allow the pressure to release naturally for 10 minutes then quick release any remaining pressure. Add onion, carrots, potatoes, and green beans on top of the roast.
- Cover and lock the lid into place, and switch vent back to "sealing" Cook at high pressure for 3 minutes
- Allow the pressure to release naturally for 5 minutes then do a quick release of the remaining pressure.
- Serve immediately with fresh parsley leaves, if desired.
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Until next time, happy eating!
Embarrassed to say my pressure cooker is still in the box.... Must break it out and give this a try, we love pot roast.
Haha! I use mine at least once a week.
Mine's still in the box too! This might be the thing to get me to learn to use it. I love the idea that it would really tenderize it!
I am going to convert you and Jolene both! Rice, boiled eggs, cheesecake! All so much easier.